Oven Broiled Soy–Ginger Glazed Salmon with Roasted Asparagus + Steamed Rice
Sweet, sticky, and a little smoky: salmon gets a fast soy–ginger glaze and a quick broil to lacquer the top, while in-season asparagus roasts alongside and fluffy rice soaks up every drop. Weeknight-fancy in under 40 minutes.
Back to full listIngredients
- Farm-Raised Fresh Atlantic Salmon Whole Fillet – Fresh From the Service Counter (1 lb) 12 oz (about 2 portions) $9.99 sale (reg $10.99)
- Green Asparagus 1 lb, trimmed $2.99 sale (reg $3.99)
- Organic Ginger Root 1 Tbsp finely grated (from 1 knob) $3.77 sale (reg $3.99)
- Garlic (1 ct) 2 cloves, finely grated or minced $0.69
- Fresh Organic Limes - Each 1 lime (zest + 1 Tbsp juice) $1.29
- Neutral oil (canola/avocado) 1 Tbsp (asparagus) + 1 tsp (salmon)
- Soy sauce 3 Tbsp
- Honey or brown sugar 1 1/2 Tbsp
- Rice (jasmine or long-grain) 1/2 cup dry (makes ~1 1/2 cups cooked)
- Toasted sesame oil (optional) 1 tsp
- Black pepper to taste
- Crushed red pepper (optional) pinch
Instructions
- Prep: Heat oven to 425°F and set a rack about 6 inches from the broiler. Line a sheet pan with foil for easy cleanup.
- Cook rice: Rinse 1/2 cup dry rice. Cook with 1 cup water and a pinch of salt (stovetop or rice cooker) until tender, 15–20 minutes; keep covered.
- Make glaze: In a small bowl, whisk 3 Tbsp soy sauce + 1 1/2 Tbsp honey (or brown sugar) + 1 Tbsp grated ginger + 2 minced garlic cloves + zest of 1 lime + 1 Tbsp lime juice + pinch red pepper (optional).
- Roast asparagus: Toss 1 lb trimmed asparagus with 1 Tbsp neutral oil, salt, and black pepper. Spread on one side of the sheet pan and roast at 425°F for 8 minutes.
- Add salmon: Pat 12 oz salmon dry. Rub with 1 tsp neutral oil and a little black pepper. Move asparagus to make space; place salmon on pan, skin-side down if it has skin. Spoon on about half the glaze (save the rest). Roast 8–10 minutes, depending on thickness.
- Broil to lacquer: Switch to broil for 1–2 minutes to caramelize the top (watch closely).
- Finish & serve: Drizzle salmon with the remaining glaze (warm it 20–30 seconds in the microwave if you want it saucier). Fluff rice; stir in 1 tsp toasted sesame oil (optional). Plate rice + asparagus + salmon.
Health notes: ~750–850 kcal per serving (depends on rice and glaze). High-protein, omega-3 rich; asparagus adds fiber and folate. Keep it lighter by using 1/2 cup cooked rice per person and going easy on the glaze.
Drink pairing: Go for a white with bright acid to cut the glaze sweetness and play nicely with ginger/soy. Best styles: dry Riesling (Washington is a home run), Grüner Veltliner, or a lean Chardonnay (unoaked). Local WA picks to look for: Chateau Ste. Michelle Dry Riesling; or a Columbia Valley Grüner Veltliner from producers like L’Ecole No 41 (if you spot it).